On Sun, 15 Mar 2015 09:39:21 -0400, James Silverton
Post by James Silverton Post by Alan Smaill Post by James Silverton
Did you go to a Burns supper this year? If so, were you served mashed
neeps (Rutabagas or Swedes) with your haggis?
It is strange that Burns nowhere mentions neeps or turnips in his poetry.
Bring back the buttered partans for Burns supper!
Crabs are pretty good but Burns did not mention them either. Oh, I
Ode For General Washington's Birthday
No Spartan tube, no Attic shell,
Buttered Partans ~ Small Pastry ~ Stewed Onions
Partans are edible crabs, one of the few words that came into Scots (I
mean into the northern form of ‘English’ that we speak) from Gaelic. We’d
certainly use the word at home. Seafood is a growing component in modern
Scots cuisine and widely available – for example, scallops (pictured
above), plus what we would have called ‘pra’ans (prawns) sometimes
referred to as Norway lobster (Nephrops) or (if posh) langoustines. And
lots more. I’m getting really hungry writing this.
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